1,000 Vegan Recipes9780470085028 by Robin Robertson

Author:Robin Robertson [Robertson, Robin]
Language: eng
Format: epub
ISBN: 9780470085028
Publisher: Wiley

2. Add the broth and barley and bring to a boil. Reduce heat to low, cover, and simmer until the barley and vegetables are tender, stirring occasionally about 30 minutes. About 5 minutes before ready to serve, stir in the raisins and dillweed. Serve immediately.

Basic Polenta

Makes 4 servings

Polenta is a versatile and economical Italian dish made from cornmeal. Enjoy it sprinkled with Parmasio and drizzled with a little good olive oil or try one of the variations below. After the polenta is cooked, it can be spread into a loaf pan and cooled until firm, then sliced and pan-fried. Unlike the finely ground cornmeal used to make cornbread, the cornmeal used for polenta is medium or coarsely ground.

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